These rosemary vegan biscuits are THE ultimate comfort food because when done right, they are buttery, flakey, and so dang delicious. They are so versatile because they work great for breakfast, or a side for lunch and dinner. Not only did they go well with soup, but they make tasty breakfast sandwiches too. Rosemary is one of my favorite herbs so creating a rosemary biscuits recipe was a priority!
If you’re like me, soup and bread are some of those things that just go hand in hand. I can honestly admit I cannot remember a time I ate soup without the carb counterpart.
Remember when I shared with you my lemon chickpea orzo soup? It’s a perfect springtime soup and these rosemary biscuits are it’s BFF.
After a serious binge of the Great British Bake Off on Netflix (comment if you’re with me on this), I can’t help but look into finding the best ways to make baked goods – after all baking is a science. I began researching tips for yielding the best biscuits and one thing I read was to grate the butter into the flour mixture. This is something I’ve never tried but I figured was worth the experiment.
Let me tell you, this step is CRUCIAL and makes these biscuits so buttery and flakey – which is exactly what you want in a biscuit. It evenly disperses the butter and creates the perfect flakes when baking. For my vegans out there, when I say butter you can use a vegan brand like Earth Balance. I use the sticks rather than the spread to make these vegan biscuits!
Tip: To make uniform biscuits, try using a mason jar lid (regular size NOT the wide mouth) as a cutter! It creates the perfect biscuit size and it’s a great way to multi-purpose your kitchen equipment.
These rosemary vegan biscuits are perfect for holidays such as Easter or Thanksgiving. They also make great biscuits for breakfast sandwiches or a delicious side for soup! Leftovers keep for 3-5 days, but they never last that long in my house!
If you tried these rosemary vegan biscuits, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Related: lemon chickpea orzo soup
Vegan Rosemary BiscuitsPrint Recipe Pin Recipe
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 Tablespoons vegan butter cold ( I use Earth Balance)
- 1 Tablespoons fresh chopped rosemary
- 1 cup almond milk or water
- Preheat oven to 425 degrees Fahrenheit
- Mix flour, baking powder, salt, and rosemary together
- Using a grater, grate butter into mixture
- Mix in liquid until you have a stiff dough
- Put mixture on floured surface and knead a few times ensuring dough is not sticky
- Using a rolling pin, roll out dough to 1-inch thickness
- Cut out circle shapes using a cookie cutter or mason jar lid
- Place on nonstick baking sheet and bake for 15 minutes
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